It’s spring again, and here we are. This time, we’re making a Green Goddess Quinoa. Everything “green” that is normally minced in the dressing is left whole, as a component of the dish. What makes Green Goddess is the anchovy and garlic, which make their appearance as the Anchovy Vinaigrette (Green Goddess is, essentially, an anchovy vinaigrette with the addition of a lot of finely minced herbs and sometimes made creamy with mayonnaise).

Green Goddess dressing sometimes has raw eggs in it (either in the dressing or as part of the mayonnaise). We just added hard boiled eggs to this dish instead.

A big bowl is a great salad-like lunch. It can be a side dish at dinner, or with the addition of some cooked shredded chicken, a main dish by itself.

We would eat this every day.

Except that we’ve committed to ourselves (and to this blog) to do 30 Days of Quinoa this month, and we didn’t mean 30 days of the exact same thing.

Green Goddess Quinoa

The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of greens, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly.

You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it.